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Crunch Top Sweet Potato Pie

Southern.Crockpot's picture
Ingredients
  Flaked coconut 1 Can (10 oz)
  Butter/Margarine 6 Tablespoon, divided
  Cream cheese 4 Ounce (Use 1/2 Of An 8 Ounce Package)
  Cooked mashed sweet potatoes 1 3⁄4 Cup (28 tbs)
  Egg 1
  Powdered sugar 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Chopped pecans 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1 Dash
Directions

Spread coconut for crust in a 9-inch glass pie plate.
Microwave at HIGH 2 minutes.
Microwave 2 tablespoons butter in a small glass custard cup at HIGH 1 minute.
Mix melted butter into coconut.
Spread crust evenly in pie plate.
Microwave at HIGH 2 minutes.
Microwave cream cheese in a 2 1/2-quart glass mixing bowl at HIGH 1/2 to 1 minute.
Add sweet potato, egg, powdered sugar, and vanilla.
Beat until smooth.
Pour mixture into coconut crust.
Microwave 4 tablespoons butter in small glass mixing bowl at HIGH 1/2 to 1 minute.
Stir in pecans, flour, brown sugar, cinnamon, and nutmeg.
Sprinkle topping over sweet potato filling.
Microwave at HIGH 4 to 5 minutes.
Chill before serving.

Recipe Summary

Course: 
Dessert
Method: 
Microwaving
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato

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